Using a large whisk or electric mixer cream together butter, sugar, vanilla, and salt.

Using a spatula, gradually add flour in 2 batches. Lastly, stir in the nuts and mix until fully incorporated.

Cover and refrigerate the dough for approximately 45 minutes. (You can store the dough in the fridge for up to 5 days or freeze it for up to 6 weeks)

Preheat to 350°F (180°C) and line a baking sheet with parchment paper, set aside.

Place powdered sugar in a small bowl, set aside.

After chilling, use a 1 tablespoon measure to scoop your cookies. Roll between the palms of your hands to achieve a rounded ball. Place dough balls 2 inches apart on prepared baking sheets and DO NOT flatten, leave as little balls.

Bake in preheated oven for 14-15 minutes. Do not overbake. The underside of the cookies should be only lightly browned but the top will still be pale in color which is correct.

Cool cookies on the baking sheet for approximately 5 minutes. While the cookies are still warm, gently roll them in the powdered sugar.

Place the sugar-coated cookies on wire racks to cool completely. Once cooled roll cookies in the powdered sugar for a second time.

Store in an airtight container at room temperature for up to 5 days.